Shop orders will be dispatched on Wednesday for delivery Thursday using a 24hr service.
Shop orders received before midday Monday will be dispatched the following Wednesday for delivery on Thursday.
To keep our retail deliveries simple and affordable we have minimum order quantity of 8 units.
Chicken Ramen by Luke Selby

Chicken Ramen by Luke Selby

This is such a great dish to use up leftover chicken carcass from your Sunday roast. It's all about the stock and trying to get as much flavour into it as possible. 

Ingredients

4 Chicken thighs, skin on
1/2tsp Salt

Broth
Use the chicken leftovers from a Sunday roast or ask your local butcher.
20ml Vegetable oil
1L TRUEfoods Chicken stock
500ml Water
1 Small sheet of kombu seaweed (optional)
50ml Soy sauce

Eggs
4 Eggs, room temperature
200ml Soy sauce
50ml Mirin

Garnish
1 Bunch of spring onions
250g Cooked egg noodles
100g Mangetout, cooked
4 Nori sheets

 

Method

Season and cook the chicken at 200°C for 30 minutes in a hot preheated oven until golden brown. Cool, then remove the bone form the thigh.
Colour the chicken bones in the oil using a heavy bottomed pan until golden brown. Drain off excess oil and deglaze with water. Add the chicken stock and and kombu. Simmer for 2 hours on a low heat. Pass through a fine sieve then season with soy sauce.
Cook the eggs for 6 minutes in the boiling water. Chill under running cold water. Remove shell and marinade in the soy and mirin for a minimum of 2 hours.
Assemble
Arrange the noodles, mangetout, warm chicken and nori in a ramen bowl. Cut the marinated egg in half and place on top of the noodles. Scatter the spring onions over the piping hot broth.

Photography credit: Jodi Hinds